lagman One of the popular and traditional dishes inCentral Asia and the East is lagman. This dish is made from meat stewed with noodles and vegetables. There are many varieties of its preparation. Over time, new ingredients are added to many recipes. However, this dish has its own recipe, which has long been known to the peoples of China, Kazakhstan, Tatarstan and Tajikistan.

What is lagman?

Lagman is a meat-based dish.Some housewives cook it as a soup, while others make it similar to goulash. A distinctive feature of the lagman recipe is its aroma and rich taste. After all, special noodles, lamb and vegetables are used to prepare this food. There are still many disputes about the correct lagman recipe. Russian housewives use different cooking options. Some believe that radish or horseradish is necessary. Others make the consistency of lagman intentionally thicker, adding more new products to its recipe. Traditionally, it is customary to use lamb for cooking. However, in different variations of the recipe, you can also find other types of meat: pork, beef, veal, turkey or chicken. You can choose any meat to cook lagman at home. Preference should be given to pulp with a small bone. The taste of such a dish will be amazing.lagman's recipe

Preparation of noodles

The main ingredient of the dish is noodles.In many countries, it is prepared at home. To prepare it, you need to knead the dough, consisting of 500 g of flour, 2 eggs and 300 ml of water. The dough is kneaded until completely homogeneous, then left to stand at room temperature for about 2-2.5 hours. The resulting dough is kneaded with your hands until it has the consistency of plasticine, it should be elastic, otherwise holes may form when rolling. To give the dough a good texture, you can moisten it in salted water. This way, it will not tear and stick to your hands. Then the dough is divided into small parts. The resulting mass is rolled out in the form of long flagella. In order for the noodles to stretch better, the dough should be greased with oil. Ideal noodles should resemble a twisted cord more than 50 cm long. You can also buy ready-made noodles in the store in the form of Italian spaghetti. However, the taste will be significantly inferior to homemade ones. The real recipe for lagman still refers to noodles that are prepared at home.different recipes lagmana

How to cook lagman at home

  • In the beginning it is necessary to boil the noodles in slightlysalted water. To noodles not stick together, you can add a tablespoon of sunflower oil into the water. Then boiled noodles have to be thrown to a colander to water the glass.
  • The next step is to prepare the gravy inat home. It is also called "vaja". This traditional dish is usually cooked in a cauldron. You can use a deep frying pan or a small saucepan. For the gravy, you need to cut the meat into cubes (500 g of beef or lamb). The chopped meat should be placed in a heated cauldron with sunflower oil. Over the next 20 minutes, it is recommended to fry the meat until golden brown. Then add peeled and chopped onions to the meat. For the gravy, you will also need carrots, they should be cut into large strips. Carrots are also added to the cauldron. While the onions and carrots are stewing with the meat, you need to finely chop the cabbage, cut the radish and beans into strips, chop the pepper and tomatoes. The resulting vegetables are placed in the cauldron, mixed and covered with a lid. The mixture is stewed on the fire for about 15-20 minutes, then boiling water is added to the pan. Cover again and stew for another 20-30 minutes. For the gravy you will need potatoes, they need to be cut into small cubes. Potatoes are also added to the gravy along with spices (salt, basil, coriander, garlic). The dish should stand on the fire for another 20 minutes until the gravy is fully cooked.
  • The prepared gravy in consistency shouldreminiscent of sauce or thick goulash. In order for the dish to be more flavorful, the housewives add meat broth instead of boiled water to the sauce. The taste of such a lagman is very saturated.

    • Serving dishes

    The dish is usually served in a deep plate orbowl. Boiled noodles are placed on the bottom of the plate. To prevent the noodles from tearing, they can be moved using tongs, a fork or your hands. Sauce is poured on top. The dish can be decorated with herbs - basil or cilantro. Also, for a spicier and more piquant taste, lagman can be served with chopped capsicum. The dish looks very appetizing due to the abundance of vegetables, herbs and seasonings. Moreover, lagman is a very filling meal. This dish takes about 50 minutes to prepare. Anyone who has tried lagman at least once will be able to understand why this dish is so beloved and popular in many countries. It is not for nothing that many nations praise lagman and consider this food traditional for themselves. In many homes, lagman is a decoration of the festive table, a tribute to the guests. Despite the fact that there are a huge number of cooking options, all housewives are united by their love for this dish.

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